Tomato & Avocado Egg Salad

Ingredients:

• 6 hard-boiled eggs, sliced
• 2 avocados, chopped
• 1 cup chopped tomato
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley OR cilantro Spinach OR lettuce leaves
• Dressing:
• 2 Tbsp. mayonnaise
• 2 Tbsp. sour cream
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. salt
• 1/4 tsp. hot pepper sauce (optional)

Directions:

1. Mix dressing ingredients in small bowl.
2. Reserve and refrigerate 6 center slices from eggs for garnish.
3. Chop remaining eggs.
4. Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix.
5. Add dressing; stir gently just until ingredients are evenly coated with dressing.
6. Refrigerate at least 1 hour to blend flavors.
7. Serve on spinach leaves, garnished with reserved egg slices.